Baked Beef Burgandy
2 tablespoons oil
5 pounds lean stew meat
1/2 cup burgandy (not cooking wine type) Use a table wine.
4 ounces sliced fresh mushrooms
2 cans mushroom soup, undiluted
1 package dry onion soup mix
Preheat oven to 325°. Brown beef quickly over medium high heat in oil in a heavy pan, adding mushrooms just before meat is brown. Cook until mushrooms are wilted. Place the mixture in a greased Dutch oven or heavy casserole dish.
Pour burgandy into pan and stir to remove the browned bits. Add burgandy and remaining ingredients to meat.
Cover tightly and bake until tender, about 2 1/2 to 3hours.
Serve over egg noodles...